Perfect for picnics, barbecues, and alfresco dinners. Feel free to use whatever vegetables are at your local farmer's market. Asparagus, summer squash, and eggplant would all work well too. The basil vinaigrette is delicious on it's own over ripe tomatoes or grilled fish.

Preheat grill to medium-high. Brush vegetables on both sides with olive oil and sprinkle with sea salt and pepper. Grill for 8-12 minutes until just tender and charred, flipping halfway through. The onions will take the longest. Cut into bite-sized pieces and place in mixing bowl.

While vegetables are cooking, bring a pot of water to boil and cook pasta until al dente (according to package directions). Drain well, but do not rinse.

Add pasta and capers to bowl with grilled vegetables and toss to combine. When ready to serve, top with Basil Vinaigrette.

Serving notes: I like to combine the pasta with the Basil Vinaigrette at the last minute as it keeps the dish looking brighter. You can make both components up to a day in advance and toss together when ready to serve. Bring dish to room temperature (or only slightly chilled) before serving. It's also great warm when the vegetables are fresh off the grill.

If you don't have a grill: Preheat broiler to high and arrange vegetables in a single layer on a sheet pan. Broil on the top rack for 8-12 minutes until just tender and charred (flipping halfway through). Be sure to watch the vegetables as they can char fast!